Summer Seashells
August 16, 2011 10:46AM
In this summery pasta with fresh tomatoes, garlic that is mashed then minced flavors the sauce. (Rich Hein~Sun-Times)
Updated: May 9, 2012 9:41AM
MAKES 4 SERVINGS
2 pounds fresh, ripe tomatoes 2 cups fresh basil leaves, torn in pieces 3 garlic cloves, whole, peeled 6 tablespoons olive oil 1 pound conchiglie (medium shell) pasta Salt and freshly ground pepper Freshly grated Parmesan cheese
(optional)
Place tomatoes in very large bowl with basil, garlic and olive oil. Mash with potato masher until chunky. Let stand 2 hours or up to 4 hours, if possible.
Boil pasta until al dente. While pasta boils, remove garlic cloves from sauce. Taste sauce, then finely mince and return as much of garlic as desired to sauce. Season with salt and pepper.
Drain pasta and place into bowl with sauce, tossing to coat well. Serve immediately, topped with a shower of grated Parmesan cheese, if desired.
Chicago’s Downtown Farmstand
Nutrition facts per serving: 649 calories, 23 g fat, 3 g saturated fat, 0 mg cholesterol, 95 g carbohydrates, 9 g sugars, 18 g protein, 261 mg sodium, 7 g fiber
